Puy Lentil and Camargue Rice

Puy Lentil and Camargue Rice

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  • Recipe difficulty: Easy
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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Accompaniment

Can be made with these products:

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 40-45 Minutes
Tools: Food Processing Attachment or Pro Slicer / Grater


  1. Place the lentils and rice in a saucepan, cover with boiling water and cook for 20-25 minutes, until tender. Drain, refresh under cold running water and drain thoroughly.
  2. Fit the Food Processing Attachment with the knife blade, place the onion, carrot and celery in the bowl and using the pulse setting, chop the vegetables. If using the High Speed Slicer Shredder fit the thick slicing disc and slice the vegetables.
  3. Place in a heavy based saucepan with the olive oil and pancetta and cook for 8-10 minutes.
  4. Place the tomatoes, garlic and thyme in the Food Processing Attachment and chop, or chop by hand. Add to the saucepan and cook for 3-4 minutes, stirring. Add the red wine and chorizo and simmer for 5 minutes.
  5. Stir in the lentils and rice and heat through. Just before serving stir in the parsley and season to taste with salt and freshly ground black pepper.


115g (4oz) Puy lentils
115g (4oz) red Camargue rice
1 onion, quartered
1 carrot, cut into four
1 stick celery, cut into four
30ml (2 tbsp) olive oil
175g (6oz) diced pancetta
4 tomatoes, skinned, quartered and deseeded
1 clove garlic, halved
4 sprigs lemon thyme
150ml (¼ pint) red wine
115g (4oz) chorizo, skin removed and cut into thick slices
45ml (3 tbsp) chopped flat leaf parsley
salt and freshly ground black pepper

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